HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach Falafel & Pumpkin Couscous
Spinach Falafel & Pumpkin Couscous

Spinach Falafel & Pumpkin Couscous

with Creamy Pesto Dressing

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When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the sweet roasted veggies, crisp falafel and more-ish pesto dressing take you to a state of bliss.

Allergens:Tree NutsMilkGlutenEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion



1 packet

peeled & chopped pumpkin

2 clove


1 bag

baby spinach leaves

1 bag


1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 cube

vegetable stock

1 packet



1 tub

spinach falafel

(May be present Milk, Sesame, Soy, Egg, Gluten)

1 packet

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tbs



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3055 kJ
Fat46.5 g
of which saturates9.1 g
Carbohydrate64.1 g
of which sugars26.9 g
Dietary Fibre0 g
Protein25.5 g
Cholesterol0 mg
Sodium1940 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the red onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.


In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper.


When the veggies are done, add them to the saucepan with the garlic couscous, along with the spinach and parsley. Toss to combine. Season to taste. In a small bowl, combine the creamy pesto dressing and Greek-style yoghurt.


Divide the pumpkin couscous between bowls and top with the spinach falafel. Top with the creamy pesto yoghurt and sprinkle with flaked almonds.